Recipe

Calzone Recipe

	Flavorsofitaly / All my dishes 2 years, 1 month ago Calzone are best described as 'pizza turnovers'. This is just a basic Calzone recipe - you can adapt it to your taste, by using your favorite pizza toppings, or adding a little pizza sauce to the filling. http://flavorsofitaly.blogspot.com/ Prep:240m Cook:15m Servings:2	Flavorsofit
	italian easy

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Fans

leroux

bakermel

Ingredients

Extra virgin olive oil, for brushing

1 quantity Pizza Dough (see recipe below)

all-purpose flour, for dusting

2 oz. diced Mozzarella cheese

1/4 cup Cotto Salami, diced

3 Tbl Proscuitto, diced

1 egg, lightly beaten

2 Tbl Ricotta chesses, crumbled

salt and pepper to taste

Directions

Preheat oven to 425F.

Brush a cookie sheet with oil. Knead the dough for 1 minute.

Roll out on a lightly floured board into 2 rounds.

Combine the mozzarella, salami, ham, and egg, then season with saland pepper to taste, and add the ricotta.

Sprinkle the mixture on one side of each dough round and fold the round in half.

Crimp edges to seal. Place on cookie sheet and bake for about 15 minutes.

**Pizza Dough

1 and 1/4 cups all-purpose flour, plus extra for dusting

3/4 tsp salt

1/2 oz fresh yeast

1/2 cup lukewarm water

Extra virgin olive oil, for brushing

Sift the flour and salt into a mound on a counter and make a well in the center. Mash the yeast in the water with a fork until very smooth and pour into the well. Incorporate the flour with your fingers to make a soft dough. Knead well, pulling and stretching until it becomes smooth and elastic. Shape into a ball, cut a cross in the top, place in a bowl and cover. Let rise in a warm place for 3 hours, or until double in size. Follow above directions for Calzone.

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Comments

recipediva 2 years, 1 month ago said:
Thanks for posting it on the Pass down group!

sheba 2 years, 1 month ago said:
Calzones freeze very well for school lunches -have never used proscuitto but use pepperoni instead. Can't wait to try this recipe.

sparow64 2 years, 1 month ago said:
Thank you for sharing!! Can't wait to try this one! Keep 'em coming! : )

flavorsofitaly 2 years, 1 month ago said:
Sheba, we're past the 'school lunch' phase here, (thank goodness, lol) but we do have work lunches! Thanks for the info on the freezing. I've also used pepperoni (yum) as well as cooked Italian Sausage.